• Freeze a couple of spoons (I'll explain later, it has to do with the gel!)
• Combine 1/4 cup sugar and the strawberries in a medium saucepan. Using a potato masher, roughly mash the strawberries. Then, using a wooden spoon, cook the berries, stirring until they are juicy. This should take about 5-6 minutes.
• Stir in remaining sugar and butter until the sugar is dissolved and the butter is melted.
• Bring mixture to a full rolling boil then, reduce heat to maintain a simmer on medium to medium-high heat. Remove foam from the surface of the jam as needed and continue cooking until the mixture has thickened and much of the liquid has been absorbed. At about 15 minutes, begin checking the gel.

Gel Test

• Retrieve the frozen spoons (or freezer safe plate). Place a drizzle of jam on the back of a frozen spoon. After slightly cooling, run your finger through the jam. If it retains its track, it has set. If it runs, keep cooking the jam and retest in a few minutes.
• Quickly pour jam into clean pint-sized jars (1-2) and refrigerate for 2-3 weeks.